A nice and useful article.
For practiced chefs like her and Barnard, the pop-up is a way to experiment, or probe the idea of opening a restaurant without diving into debt. For those who attend, it fills an empty niche. And it gives the legions of New Orleans’ strange somewhere to go.
“It’s the opportunity to taste innovative new food while helping restaurants get off the ground,” says Michael Martin, a city planner and speakeasy connoisseur. “It’s a very community thing—you see your friends, and you see people who you know are just out to support these people.”
manwithoutqualities 